Effect of particle size and processing method on starch and protein digestibility of navy bean flour

Effect of particle size and processing method on starch and protein digestibility of navy bean flour

Background and objectives Intact cotyledon cells in pulses are known to limit the access of digestive enzymes and to decrease starch digestibility. The objective of this study was to study the effect of the cells on starch and protein digestibility and raffinose family oligosaccharide (RFO) extracti...

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Veröffentlicht in:Cereal chemistry 2021-07, Vol.98 (4), p.829-839
Hauptverfasser: Byars, Jeffrey A., Singh, Mukti, Kenar, James A., Felker, Frederick C., Winkler‐Moser, Jill K.
Format: Artikel
Sprache:eng
Schlagworte:
baking
digestibility
navy bean flour
particle size
raffinose family oligosaccharides
roasting
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Zusammenfassung:Background and objectives Intact cotyledon cells in pulses are known to limit the access of digestive enzymes and to decrease starch digestibility. The objective of this study was to study the effect of the cells on starch and protein digestibility and raffinose family oligosaccharide (RFO) extraction. The in vitro starch and protein digestion and RFO extraction in 80% ethanol were studied for roasted, baked, and cooked navy bean flour fractions having large (297–500 µm), medium (74–297 µm), and small (
ISSN:0009-0352
1943-3638
DOI:10.1002/cche.10422